Dried Cranberry Scones

• servings: 8 servings
• active time: 10 minutes
• total time: 25 minutes

Ingredients

360 g Self-raising flour

1 Teaspoon Baking powder

90 g Cold vegan butter (use the blocky type, not margarine-style)

50 g Caster sugar

150 ml Unsweetened soy milk, plus extra for brushing (½ cup + 2 tablespoons)

80 g Dried cranberries

Strawberry jam and vegan whipped cream or butter

Directions

Preheat your oven to 220°C/430°F (or 200°C/400°F for fan ovens). Line a large tray with baking paper.

Add the flour and baking powder to a large bowl and mix briefly.

Rub in the butter until you have a mixture that resembles breadcrumbs, then stir in the caster sugar.

Add the soy milk and mix until it starts to stick together. Use your hands to press it into a rough ball of dough. Don't knead it or press too much or your scones will end up tough.

Add the cranberries to the bowl and gently press them into the dough with your hands.

Roll the dough out on a floured surface until it's 2cm thick. Use a 3-inch fluted cookie cutter to cut out your scones, re-rolling leftover pieces until it's all used up. You should end up with 8 scones.

Place the scones close together onto your lined baking tray, so the edges are just touching. Use a pastry brush to lightly brush the tops with soy milk.

Bake for 12-15 minutes until golden brown. Leave to cool completely and serve with fillings of choice.

Nutrition

• Serving Size: 1 scone
• Total Fat: 10 g
• Sodium: 132 mg
• Total Carbohydrate: 46 g
• Dietary Fiber: 2 g
• Total Sugars: 14 g
• Protein: 5 g